Antifungal and antibacterial effects of newly created lactic acid bacteria associations depending on cultivation media and duration of cultivation.

ABSTRACT:

Background

The newly created associations of lactic acid bacteria (LAB) isolated from Armenian dairy products (yoghurt, sour cream and different varieties of cheese), as well as from the gastrointestinal tract of honeybees were screened according to their antifungal and antibacterial activity.

Results

LAB strains were mixed at equal proportions (1:1) according to mathematical planning of experiments. Antifungal and antibacterial effects of different combinations (associations) were determined in different media, employing well-diffusion and total diffusion into agar methods. A number of fungal and bacterial test-organisms, including pathogenic ones, were used. Pure LAB strain cultures were used as a control. The antifungal effect of the most active strain Lactobacillus rhamn

SUBMITTER: Matevosyan L 

PROVIDER: S-EPMC6525461 | biostudies-literature | 2019 May

REPOSITORIES: biostudies-literature